No Bake Coconut White Chocolate Cheesecake Needs Tested Food

EASIEST NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Beat cream cheese, chocolate and sugar in large bowl with mixer until well blended. Gently stir in COOL WHIP.
• Spoon into crust. Refrigerate 3 hours or until firm.

COCONUT-WHITE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake topped with remaining coconut.

NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
• In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
• Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
• Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.

NO BAKE WHITE CHOCOLATE CHEESECAKE

Steps:

• Beat cream cheese and 1/4 cup of the milk in large bowl with electric mixer until well blended.
• Add remaining 1 cup milk and pudding mix.
• Beat about 1 minute or until mixed throughly.
• Gently stir in whipped topping until well blended.
• Spoon into crust.
• Refrigerate 4 hours or until set.

NO-BAKE COCONUT WHITE CHOCOLATE CHEESECAKE (NEEDS TESTED)

Steps:

• For the crust, melt the white chocolate chips in your microwave using 15-second intervals. .
• While the chocolate is cooling down, smash the graham crackers into crumbs either with a food processor or dump the crackers in a Ziploc bag and zip it tight. Then, take a rolling pin and crumble them that way.
• Pour graham cracker crumbs into a bowl. Melt the butter.
• Once the butter has melted, pour it into the bowl with the graham crackers and mix it thoroughly.
• Using a spoon, scoop the graham cracker mix into a pan and spread it.
• Pour the melted white chocolate over the graham cracker crust.
• Place the pan in a fridge. Let's move on to the filling!
• Let the cream cheese become room temperature.
• Pour in the coconut milk, sour cream, cream cheese, whipped cream, and lemon juice into a bowl, and mix it throughly.
• Take the crust out of the fridge and pour the filling in to the pan.
• Chill overnight.
• Optional: Melt chocolate chips and wait for them to be room temperature. Pour in the teaspoon of milk and mix it. Put it in a piping bag, and drizzle it over the cheesecake. Take the whipped cream and with the piping bag pipe it near the edge of the cheesecake. Garnish the cheesecake with coconut flakes.